Wednesday, June 13, 2007
"Doc, I'm having an identity crisis. Am I a chopped salad? Am I a pasta salad? How do I introduce myself to people?"
This salad is both a chopped salad and a pasta salad. There's no hard and fast rule on the ingredients. Throw in chicken or tofu instead of shrimp. Add avocado, asparagus, etc. You can vary ingredients according to what you have in the fridge or what's in season.
Identity Crisis Chopped Pasta Salad with Shrimp
6 oz whole wheat rotini pasta, drained and cooled (set aside)
6 - 8 oz shrimp, boiled or grilled and cooled (set aside)
You can prep the pasta and shrimp ahead of time and chill both until you're ready to assemble the salad.
1/2 cup water chestnuts, chopped
1 cup garbanzo beans, cooked (drained if canned)
1 cucumber, chopped
1 rib celery, chopped
1/2 cup blanched green beans, chopped
2 carrots, chopped
2 tomatoes, seeded and chopped
3 leaves fresh basil, chiffonaded
5 - 6 cups greens (lettuces, mesclun mix, arugula, spinach, etc.)
Mix all together in large bowl with pasta and shrimp.
Less Fat Buttermilk Dressing
1/4 cup plain, non-fat yogurt
2 - 3 Tbsp light sour cream
1/4 cup buttermilk
1 oz garlic chives, minced
1/4 tsp garlic powder (not garlic salt)
1 oz fresh parsley, chopped
1/4 tsp freshly cracked black pepper
juice of 1 lemon wedge
splash of Tabasco or other hot sauce
sea salt to taste
Mix all until smooth. Taste and adjust seasonings. Spoon lightly over salad and toss. Adjust salt and pepper to taste.
Refrigerate remaining salad dressing in airtight container for up to one week.
Serves 3 as an entree' salad.